Photo of Honey mustard drumsticks with watercress salad by WW

Honey mustard drumsticks with watercress salad

11 - 12
PersonalPoints™ per serving
Total Time
1 hr
15 min
45 min
This lemon, honey and mustard flavoured trio will temp anyones tastebuds.



1 tbs

Dijon mustard

1 tbs

Fresh lemon rind

1 tsp

Lemon juice

1 tbs

Skinless chicken drumstick

8 individual, fat trimmed

Dry couscous

1 cup(s), (185g)


3 cup(s)


2 medium, segmented (see note)

Green capsicum

1 medium, sliced

Red onion

½ small


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper. Whisk honey, mustard, rind and juice in a medium bowl. Add drumsticks and turn to coat. Place drumsticks on prepared tray. Bake for 45–50 minutes or until golden and cooked through.
  2. Meanwhile, place couscous in a heatproof bowl. Add 1 cup (250ml) boiling water. Cover and set aside for 5 minutes or until all liquid is absorbed. Scrape with a fork to separate the grains.
  3. Place watercress, orange segments and any juice, capsicum and onion in a large bowl. Toss to combine. Serve chicken with couscous and orange watercress salad.


To segment an orange, use a sharp knife to remove all the rind and white pith. Holding the orange over a bowl to catch any juice, cut between the membranes to remove the segments. Squeeze remaining juice from membranes into the bowl.